Sticky Korean Chicken

  • Author: Julia Frey/Natasha's Kitchen
  • Prep Time: 10 min
  • Cook Time: 40 min
  • Total Time: 50 minutes
  • Yield: 6 servings 1x


John and I do eat other meat besides pork.  When we do we buy Bechard Chicken from the Farmers Market.  Their chicken is pasture raised and delicious.  Enjoy!



For the Marinade:

1/2 cup honey

1/4 cup soy sauce

4 cloves garlic

1 Tbsp. ginger

1 Tbsp. vegetable oil

1/21 tsp. red chilli flakes

For the Korean Chicken:

3 lbs. chicken legs and/or thighs (bone-in, skin-on)

4 green onions

1 Tbsp. sesame seeds


In a large bowl, combine honey, soy sauce, ginger, garlic, oil and red chilli flakes.

Then add chicken pieces, making sure chicken is fully submerged in the marinade. Cover with a lid or plastic wrap and let marinate in the refrigerator for at least 2 hours or overnight.

Preheat the oven to 375F/200C. Take the chicken pieces out of the marinade and place them on parchment lined shallow baking pan. Reserve the marinade.

Cook the chicken in the oven for 35-40 minutes or until juices run clear and the skin is dark and slightly blistered (internal temperature of 180F). Baste with the marinade half way through the cooking for deeper flavor.

Take the chicken out of the oven and remove to a serving plate, sprinkle with sliced green onions and sesame seeds before serving.

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